As the chill sets in, we’re embracing a slower pace and richer flavours. Think comfort food with a twist. Warm and toasty cocktails. Cosy moments around a fire pit.
This time of year, often draws us closer together in celebration of simple pleasures, elevated in beautifully unexpected ways. For us, it’s intimate gatherings with good friends, hearty food and soul-soothing drinks like a dash or two of Angostura Bitters (in aromatic cocoa or orange) that can elevate cocktails, mocktails, marinades and even vegetables into something extraordinary.
To tease your taste buds, here are a few delicious snack, dinner, dessert and nightcap ideas you can put to the test when next you entertain.
Corn Chowder
Ingredients: 4 fresh mielies; 3 cups chicken or vegetable stock; 1 cup milk; 1 tsp Angostura aromatic bitters; 2 Tbsp butter; 1 medium onion, finely chopped; 1 cup diced boerewors or smoked sausage; 2 Tbsp cake flour; 1 cup diced sweet potato; 1 cup creamed sweetcorn; Salt and freshly ground black pepper; ½ cup grated mature cheddar cheese; 2 Tbsp chopped fresh coriander or parsley
Method:
Prepare the corn: Remove kernels from the mielies and set aside.
Combine liquids: In a bowl, mix the stock, milk and Angostura Bitters.
Sauté aromatics: In a large pot, melt butter over medium heat. Add onion (and chili, if using) and sauté until translucent.
Cook sausage: Add diced boerewors and cook until browned.
Thicken base: Sprinkle in flour, stirring constantly to form a roux. Gradually add the stock mixture, stirring to prevent lumps.
Add vegetables: Incorporate sweet potato, corn kernels and creamed sweetcorn. Bring to a gentle boil, then reduce heat and simmer until sweet potatoes are tender.
Season and finish: Season with salt and pepper. Stir in grated cheese until melted.
Garnish and serve: Ladle into bowls and top with chopped coriander or parsley.
Chipotle Black Bean Chilli
Ingredients: 2 tablespoons olive oil; 2 yellow onions, finely chopped (about 3 cups); 5 large cloves garlic, chopped; 1 to 1.5kg lean ground beef; 2 cans (400g each) fire-roasted diced or crushed tomatoes; 2 cans (250g each) tomato sauce; 2 to 3 canned chipotle chillies in adobo sauce; 2 tablespoons Angostura Aromatic Bitters; 2 tablespoons chili powder; 2 tablespoons ground ancho chillies; ¼ cup red wine vinegar; 2 cans (420g each) black beans, drained and rinsed; Salt
Method
Heat the olive oil in a pot over medium-high heat. Add the chopped onions and garlic, sautéing until softened, about 5 to 7 minutes. Add the ground beef to the pot, cooking until browned and crumbled, approximately 10 minutes. While the beef cooks, in a large bowl, combine the fire-roasted tomatoes, tomato sauce, chipotle chiles in adobo sauce, Angostura Aromatic Bitters, chilli powder, ground ancho chillies and red wine vinegar. Use an immersion blender to puree the mixture or blend in batches until smooth enough to distribute the chipotle chillies evenly. Stir the blended mixture into the cooked beef in the pot. Add the black beans to the chili and bring to a boil. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Uncover and continue to cook for an additional 25 to 30 minutes, allowing the chili to thicken and the flavours to meld. Serve the chilli hot, garnished with your choice of shredded cheese, sliced green onions, sliced avocado, dollops of sour cream, Greek-style yogurt or crunchy tortilla chips.
Pumpkin Pie
Ingredients: 2/3 cup (130g) white sugar; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; a dash each of ground nutmeg and ground cloves; 2 large eggs; 1 can (425g) pure pumpkin purée; 2 teaspoons Angostura Orange Bitters; ¼ teaspoon vanilla extract; 1 can (354ml) evaporated milk; a 23cm deep-dish pie shell
Method:
Preheat the oven to 220°C. Mix the sugar, salt, cinnamon, ginger, nutmeg and cloves in a small bowl.
Beat the eggs in a large bowl. Stir in the pumpkin purée, Angostura Orange Bitters, vanilla extract and the sugar-spice mixture. Gradually add the evaporated milk, stirring until well combined. Pour the mixture into the unbaked pie shell. Bake for 15 minutes. Then, reduce the oven temperature to 180°C bake for an additional 40 t 50 minutes, or until a knife inserted near the centre comes out clean. Cool the pie on a wire rack for 2 hours. Serve or refrigerate.
Orange Coconut Rice
Ingredients: 1½ cups long-grain white rice; 3 tablespoons butter; 1 tablespoon Angostura Orange Bitters; 1 teaspoon salt; ¼ teaspoon ground nutmeg; a dash of cayenne pepper; 1 cup shredded sweetened coconut, toasted; ⅓ cup chopped green onions; zest of one large orange
Method
Cook the rice: Prepare the rice according to the package instructions, omitting the salt.
Prepare the Flavouring: In a small microwave-safe bowl or measuring cup, combine the butter, Angostura Orange Bitters, salt, ground nutmeg and cayenne pepper. Microwave until the butter melts, then stir well to dissolve the salt.
Combine: Transfer the hot, cooked rice to a large bowl. Drizzle the melted butter mixture over the rice and stir to combine.
Add garnishes: Fold in the toasted shredded coconut, chopped green onions and orange zest.
Serve: Serve immediately as a delightful side dish.
Roasted Vegetables with Chakalaka Mayo Drizzle
Ingredients:
For the chakalaka mayo drizzle: ½ cup mayonnaise; 1 tsp lemon zest; 1 Tbsp fresh lemon juice; 1 tsp Angostura Aromatic Bitters; 1 tsp chakalaka spice mix; 1 Tbsp finely chopped fresh coriander
For the roasted vegetables: (450 to 900g) mixed seasonal vegetables such as: baby marrows, cut into chunks; butternut, peeled and cubed; red and yellow bell peppers, sliced; onions, cut into wedges; carrots, sliced; potatoes, halved; 2 Tbsp olive oil; 1 Tbsp soy sauce; 1 Tbsp lemon juice; 1 tsp Angostura Aromatic Bitters; 1 tsp chakalaka spice mix, salt and freshly ground black pepper
Method:
Prepare the chakalaka mayo drizzle: In a bowl, combine the mayonnaise, lemon zest, lemon juice, Angostura Aromatic Bitters (if using), chakalaka spice mix, and chopped coriander. Mix well and set aside.
Marinate the vegetables: In a large bowl, whisk together the olive oil, soy sauce, lemon juice, Angostura Aromatic Bitters, chakalaka spice mix, salt and pepper.
Add the prepared vegetables to the bowl and toss to coat them evenly with the marinade. Let them sit for 15 minutes to absorb the flavours.
Roast the vegetables: Preheat your oven to 200°C. Spread the marinated vegetables in a single layer on a baking tray lined with parchment paper. Roast for 25-35 minutes, or until the vegetables are tender and slightly caramelised, turning them halfway through the cooking time for even roasting.
Serve: Transfer the roasted vegetables to a serving platter.
Drizzle the chakalaka mayo over the top or serve it on the side as a dipping sauce. Garnish with additional chopped coriander if desired.
Mac & Cheese Bites
Ingredients:
For the mac & cheese filling: 225g uncooked elbow macaroni; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1½ cups (350ml) full-cream milk; 1 teaspoon Angostura Aromatic Bitters; ½ teaspoon ground nutmeg; ½ teaspoon salt; freshly ground black pepper, to taste; 1 cup (100g) grated mature cheddar cheese; ½ cup (50g) grated gouda or mozzarella cheese; 1 large egg, beaten
For the coating: 1 cup (100g) breadcrumbs; ½ cup (50g) grated parmesan cheese; 1 teaspoon paprika; 1 teaspoon peri-peri spice (optional); 2 large eggs, beaten; ½ cup (60g) all-purpose flour; Oil, for frying
Method
Cook the macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to package instructions. Drain and set aside.
Prepare the cheese sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour to create a roux, cooking for 1-2 minutes. Gradually add the milk, whisking continuously to prevent lumps. Stir in the Angostura Aromatic Bitters, nutmeg, salt, and pepper.
Continue to cook until the sauce thickens: Remove from heat and mix in the cheddar and gouda/mozzarella cheeses until melted and smooth.
Combine and chill: In a large bowl, combine the cooked macaroni with the cheese sauce. Allow the mixture to cool slightly, then stir in the beaten egg. Cover and refrigerate for at least 2 hours, or until firm.
Shape the bites: Once chilled, scoop tablespoon-sized portions of the mac and cheese mixture and roll into balls. Place on a baking sheet lined with parchment paper. Freeze the balls for 30 minutes to help them hold their shape during frying.
Prepare the coating: In a shallow bowl, mix the breadcrumbs, Parmesan cheese, paprika, and peri-peri spice. Place the flour in a separate bowl and the beaten eggs in another.
Coat the bites: Roll each mac and cheese ball in flour, then dip into the beaten eggs, and finally coat with the breadcrumb mixture. Ensure each ball is fully coated.
Fry the bites: In a deep fryer or large saucepan, heat oil to 180°C. Fry the mac and cheese bites in batches until golden brown and crispy, about 2-3 minutes per batch. Use a slotted spoon to remove the bites and drain on paper towels.
Serve: warm, accompanied by a dipping sauce of your choice, such as a spicy chakalaka mayo or tomato relish.
Amaro Nightcap
Ingredients: 50ml Cape Brandy; 25ml Amarula Cream Liqueur; 15ml Rooibos-infused syrup (recipe below); 2 dashes Angostura Aromatic Bitters; crushed ice; an orange twist, ground cinnamon
Method:
Fill a cocktail shaker with crushed ice. Add the Cape Brandy, Amarula Cream Liqueur, rooibos-infused syrup, and Angostura Bitters. Shake until well-chilled. Strain the mixture into a rocks glass filled with crushed ice. Garnish with an orange twist and a sprinkle of ground cinnamon.
Rooibos-Infused Syrup
Ingredients: 1 cup water; 1 cup granulated sugar; 2 rooibos tea bags
Method: In a saucepan, bring the water to a boil. Add the rooibos tea bags and let them steep for 5 minutes. Remove the tea bags and add the sugar to the infused water. Stir until the sugar is fully dissolved. Allow the syrup to cool, then transfer it to a clean bottle. Store in the refrigerator for up to two weeks.
Dark ‘n Stormy
Ingredients: 60ml Dark rum; 120ml Ginger beer; 15ml Freshly squeezed lime juice; 2 to 3 dashes Angostura Aromatic Bitters; ice cubes and a lime wedge
Method: Fill a highball glass with ice cubes. Pour the ginger beer and freshly squeezed lime juice into the glass. Gently float the dark rum on top by pouring it over the back of a spoon to create a layered effect. Add the Angostura Aromatic Bitters on top. Garnish with a lime wedge or wheel. Stir gently before sipping to combine the flavours.
For more inspiring recipes and creative entertaining ideas, be sure to follow @AngosturaZA on IG and FB, or visit our website at angosturabitters.com.
